RECIPE BY:
Courtney Roulston
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 600g Brussels sprouts
- 1 cup flat leaf parsley, roughly chopped
- 3 spring onions, finely sliced
- ½ cup slivered almonds, toasted
- ½ cup dried cranberries
- 1 tablespoons Cobram Estate EVOO
- Sea salt and pepper to season
GREEN GODDESS YOGHURT:
- 1 cup Jalna biodynamic yoghurt
- 1 clove garlic, peeled
- 2 tablespoons tahini paste
- 1 tablespoon lemon juice
- 1 avocado, peeled
- 1 cup basil leaves
- ½ cup dill, chopped
- 1 tablespoon maple syrup
METHOD:
- To make the green goddess yoghurt, place all the ingredients into a food processor, season and blitz until smooth. Set aside.
- Using a mandolin, or a sharp knife, finely slice the Brussels sprouts crossways discarding the base. Place into a large bowl along with the parsley, spring onion and cranberries. Season with a small pinch of sea salt and drizzle with olive oil.
- Spread the green goddess dressing onto the base of a serving platter and top with the slaw. Garnish with cracked black pepper and extra parsley leaves.
Our friends at Wine Selectors recommend pairing this dish with a Sauvignon Blanc or Gruner Veltliner.
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